By Blaire
Preheat your grill to medium-high heat. Season chicken breast with salt, black pepper, and a little olive oil.
Grill the chicken breast for 6-7 minutes on each side, or until fully cooked (internal temperature of 165°F/75°C). Once cooked, remove from the grill and let it rest for a few minutes before slicing.
While the chicken is grilling, prepare the quinoa according to package instructions. Typically, this involves bringing a pot of water to a boil, adding the quinoa, and simmering until all the water is absorbed (about 15 minutes). Fluff with a fork once done.
In a large salad bowl, combine roasted bell pepper & zucchini with mixed greens.
In a small mixing bowl, whisk together 1 tablespoon of olive oil, 1 tablespoon of lemon juice, 1 teaspoon of Dijon mustard, and a pinch of salt and pepper. This will be your vinaigrette.
Add the cooked quinoa and sliced chicken to the salad bowl. Drizzle the vinaigrette over the mixture and toss everything together until well combined.
Crumble the feta cheese over the top of the salad and give it a final gentle toss.
Serve the salad on plates. Enjoy your Grilled Chicken & Quinoa Salad with Roasted Veg, a balanced meal perfect for any occasion.
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This Salad Grilled Healthy Lunch Dinner recipe is ready in 40 minutes and features Chicken breast, Quinoa, Roasted bell pepper & zucchini and other delicious ingredients. Contains 550 calories total.
Preheat your grill to medium-high heat. Season chicken breast with salt, black pepper, and a little olive oil.
Grill the chicken breast for 6-7 minutes on each side, or until fully cooked (internal temperature of 165°F/75°C). Once cooked, remove from the grill and let it rest for a few minutes before slicing.
While the chicken is grilling, prepare the quinoa according to package instructions. Typically, this involves bringing a pot of water to a boil, adding the quinoa, and simmering until all the water is absorbed (about 15 minutes). Fluff with a fork once done.
In a large salad bowl, combine roasted bell pepper & zucchini with mixed greens.
In a small mixing bowl, whisk together 1 tablespoon of olive oil, 1 tablespoon of lemon juice, 1 teaspoon of Dijon mustard, and a pinch of salt and pepper. This will be your vinaigrette.
Add the cooked quinoa and sliced chicken to the salad bowl. Drizzle the vinaigrette over the mixture and toss everything together until well combined.
Crumble the feta cheese over the top of the salad and give it a final gentle toss.
Serve the salad on plates. Enjoy your Grilled Chicken & Quinoa Salad with Roasted Veg, a balanced meal perfect for any occasion.
Calories per Serving: 550
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